Sluttishly Vegetarian: Beetroot, Orange & Parsley Salad

I can't resist a good beetroot recipe, and not just because the colour matches my chaise longue (in the background in this shot). Beetroot isn't only a deliciously sweet and colourful addition to a salad, oh no. It has also been proven to help lower your blood pressure, so if you're feeling stressed-out, over-worked or otherwise angsty, this is the salad for you.

It's best made with fresh beetroot (please don't use those horrible vinegary vacuum-packed ones!) - they are beautifully sweet and slightly earthy, and make a great match for the citrus, parsley and salty olives.

One word of caution though - wear an apron when you're handling the beetroot as it will stain. If you get pink fingerprints on your best frock then you'll probably undo all that good work the beetroot is doing for you...

You'll need:

• 4 small fresh beetroot
• 2 oranges
• 1 large bunch of flat leaf parsley, roughly chopped
• 1/2 a red onion, sliced finely
• A handful of black olives
• 3 tbsp olive oil
• 1 tsp red wine vinegar

Make it!

• Put the beetroot in a pan of cold water, bring to the boil and cook for approximately one and a half hours, or until they are nice and tender. 
• Leave them to cool. Once cool, they will peel easily. Cut them into bite sized wedges and place into a large mixing bowl.
• Peel and segment the oranges and add to the bowl with the beetroot wedges. Squeeze out any juice from the orange middle into another bowl.
• Add the parsley, onion and olives to the bowl with the orange and beetroot wedges.
• Whisk the olive oil and vinegar into the orange juice. Season to taste, then toss through the salad.